Roasted Shishito Peppers and Blistered Tomatoes + Raspberry Goat Cheese Salad
Recipes by Farmers’ Chef Stacy Murphy Roasted Shishito Peppers and Blistered Tomatoes½ lb shishito peppers1 pint cherry tomatoes1 tablespoon minced shallot1 tablespoon minced garlicSea saltGood quality pecorino cheese, gratedPreheat oven to 450°. Toss tomatoes in olive oil and salt. Spread out on a sheet pan and roast for 15 minutes.Shishito peppers have a very thin wall so you want to be careful not to burn them. Heat a good quality sauté pan over a medium flame and add enough oil to coat. Add whole peppers, and let them cook on each side for a couple of minutes. The skin should blister but not char. This process should take about 10 minutes. Sprinkle peppers with salt.Shishito peppers are best served whole. You just grab the stem and pull off the pepper with your teeth. If you have more people then peppers, feel free to slice them.Add garlic and shallot to the leftover oil in the pan from the peppers, and turn the heat to low. Lightly sauté, but do not brown. Toss garlic and shallots with peppers and tomatoes. Top with cheese and sea salt and some fresh squeezed lemon. For some added crunch, may be served atop pita chips, as shown. Raspberry Goat Cheese SaladMixed greensBeetsShredded carrotsRaspberriesGoat cheeseToasted walnutsTorn mintBlackberry Vinaigrette (recipe follows)Roast beets: Preheat oven to 400°. Wrap beet roots tightly in foil and roast until tender, at least 45 minutes. While the beets are still warm, peel them by rubbing with paper towels until the skin comes off. Slice beets.Toss all ingredients together and serve immediately. Blackberry Vinaigrette½ cup red wine vinegar1 cup canola oil1 small shallot1 small clove garlic1 sprig fresh thyme, leaves removed from stem1 tablespoon whole grain mustard1 pint blackberriesSalt to tastePurée all ingredients together and strain to remove solids. Vinaigrette should keep for a week, refrigerated.